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Mexican Chicken and Yellow Rice

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Submitted by: Werewolfking

 

A one-dish meal with chicken, vegetables, rice, and a healthy dose of Mexican spicy flavor.
 

Ingredients

  • 1 whole chicken, cut into 8 pieces, skin removed
  • 1 stalk celery, chopped fine
  • 1 carrot, peeled, chopped fine
  • 1 red onion, chopped fine
  • 4 cloves garlic, chopped fine
  • 2 jalapeno peppers, seeded and chopped fine
  • 2 bay leaves
  • 2 cups chicken broth
  • 1/4 cup dry white wine
  • 1 tbsp hot Mexican chili powder
  • 1 tsp Spanish saffron, crumbled
  • 4 tbs olive oil
  • salt and black pepper to taste
  • 1 cup raw long grain rice
  • Garnishes: sliced pimiento peppers, salsa, chopped greeen onions

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Method

In a 4 quart pan, heat oil on medium. Season chicken with salt and pepper. Add chicken pieces and brown 4 minutes per side. Remove to plate. Discard oil, wipe out pan, and add 2 tbsp oil over medium heat. Add celery, garlic, carrot, jalapeno pepper, onion, season with salt and pepper, and saute until until softened. Add wine, deglaze pan, then mix in chicken broth, chili powder, and saffron. Add chicken, cover, bring to a boil and simmer 60 minutes. Uncover, add rice around chicken, being sure all rice is submerged, cover pan and bake at 325 degrees for 30 minutes. Serve with your choice of garnishes.

 

Notes: Recipe is medium in heat. Omit or reduce jalapenos for mild heat.

 

Number of Servings: 4

 

Submitted by: Werewolfking ()

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